Vegetable Fried Rice

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Vegetable Fried Rice

 

1 cup instant brown rice

1 cup vegetable broth

2 eggs, lightly beaten

2 teaspoons canola oil

6 ounces asparagus spears, trimmed and cut into 1-inch

pieces

1 medium red bell pepper, thinly sliced into 1-inch

pieces

4 scallions, cut into 1-inch pieces

1 clove garlic, minced

1 tablespoon minced fresh ginger

4 teaspoons reduced-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

hot red pepper sauce, to taste

 

Combine rice and broth in a small saucepan. Bring to a

boil over high heat. Cover, reduce heat and simmer

until the liquid is absorbed, 12 to 14 minutes. Spread

the rice out on a large plate and let stand for 5

minutes.

While the rice is cooling, coat a large nonstick wok

or skillet with cooking spray and place over medium

heat. Pour in eggs and cook, stirring gently, until

just set, 30 seconds to 1 minute. Transfer to a small

bowl.

3. Heat canola oil in the pan over medium-high; add

asparagus and cook, stirring, for 2 minutes. Add bell

pepper, scallions, garlic and ginger; cook, stirring,

until the vegetables are just tender, about 2 minutes.

Add the cooked rice, soy sauce and vinegar to the pan;

cook until the liquid is absorbed, 30 seconds to 1

minute. Fold in the cooked eggs. Remove from the heat;

stir in sesame oil and hot sauce. Serves 2.